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5 from 2 votes

Potato Masala For Poori

Potato masala is a tasty and easy to make side dish for pooridosa and rice. This is known as poori masala in south India, as it is typically served with poori. This aloo masala is a super easy to make, tastes very delicious, flavorful and wholesome. Vegan and gluten free.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: aloo masala, potato masala
Servings: 3
Calories: 149kcal
Author: Harini


  • 400 grams potatoes boiled and peeled
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 2 teaspoona channa dal
  • 1/2 teaspoon cumin seeds
  • 12 curry leaves
  • 3 green chilies chopped
  • 2 dried red chilies
  • 3/4 cup onions thinly sliced
  • 1 inch ginger peeled and freshly minced
  • 2 tablespoons chickpea flour besan
  • 1/2 teaspoon turmeric powder
  • Cilantro/coriander leaves
  • Juice of 1/2 lemon
  • Salt
  • 2.5 cups water


  • Rinse and scrub three large potatoes or 400 grams of potatoes thoroughly. Boil them until soft. You can boil on stove top or pressure cook or instant pot.
    potatoes ready to be boiled
  • Once boiled, peel the potatoes. Mash the potatoes coarsely or cut into big cubes. Next shell the green peas, slice the onions thinly, slit the green chilies, mince the ginger and set aside.
    boiled, peeled and cubed potatoes
  • Heat oil in pan or kadai. Add mustard seeds, cumin seeds, urad dal, chana dal, curry leaf, slit green chilies, red chilies and minced ginger. Saute for a minute.
    frying mustard seeds, curry leaves, chana dal, slit green chilies, dry red chilies in oil for potato masala
  • Add thinly sliced onions and shelled green peas.
    onions and green peas added
  • Saute for 2 minutes or until onions turn a bit soft. Do not let them turn brown.
    sautéing onions and peas in oil
  • Add salt to taste and turmeric powder. Mix well and cook for a minute or two.
    turmeric powder and salt added to aloo
  • Add the finely chopped tomato and saute for a minute. Add mashed potato. Next add 2 tablespoons roasted gram flour or besan and coat the potatoes well. Coat the flour very well to the potatoes by sautéing.
    chopped tomatoes and mashed potatoes added
  • Add 2.5 cups water and mix very well. Cover and cook for 7-8 minutes or until the curry thickens a bit. You can cook for up to 10 minutes for a very thick curry.
    water added to potatoes
  • Once the potato masala has reached the desired consistency, add lemon juice and chopped coriander leaves.
    coriander leaves and lemon juice added to aloo masala
  • Mix well and remove from flame. Serve hot.
    Homemade south Indian restaurant style potato masala in a copper pan


The nutrition values are estimates.


Serving: 3servings | Calories: 149kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 101mg | Fiber: 3g | Sugar: 4g | Vitamin A: 151IU | Vitamin C: 88mg | Calcium: 32mg | Iron: 1mg